- Paperback: 275 pages
- Publisher: Transcontinental; Reprint edition (Oct. 20 2009)
- Language: English
- ISBN-10: 0980992451
- ISBN-13: 978-0980992458
- Product Dimensions: 20.4 x 1.5 x 25.4 cm
- Shipping Weight: 898 g
- Average Customer Review: 25 customer reviews
- Amazon Bestsellers Rank: #95,097 in Books (See Top 100 in Books)
Canadian Living: The Slow Cooker Collection Paperback – Oct 20 2009
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About the Author
Elizabeth Baird is the executive food editor of Canadian Living Magazine and was the magazine’s food editor for more than 20 years. She is Canada’s foremost expert on Canadian cooking and the foods of Canada. She is the author of several bestselling cookbooks, including The Complete Canadian Living Baking Book, The Complete Canadian Living Cookbook, Canadian Living Make It Tonight and The Complete Canadian Living Christmas Book. In addition, Elizabeth was one of the hosts of “Canadian Living Cooks” on Food Network Canada.
Excerpt. © Reprinted by permission. All rights reserved.
Lamb Stew with Squash & Mint
5- to 6-quart (5 to 6 L) slow cooker
Makes 6 servings
Leg of lamb becomes meltingly tender as it braises in a slow cooker. You can save yourself some work by buying cubed lamb, either shoulder or leaner leg.
3 lb boneless leg of lamb
2 tbsp vegetable oil
2 onions, chopped
4 garlic cloves, minced
1 tbsp dried mint
½ tsp each salt and pepper
1½ cups sodium-reduced beef broth
2 cups cubed (1 inch/2.5 cm) peeled butternut squash
1 can (19 oz/540 mL) chickpeas, drained and rinsed
¼ cup tomato paste
2 tbsp all-purpose flour
2 tbsp chopped fresh parsley
1 tbsp lemon juice
½ tsp hot pepper sauce
Trim lamb and cut into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker.
Drain fat from skillet. Fry onions, garlic, mint, salt and pepper over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Scrape into slow cooker.
Add half the broth to skillet; bring to boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with remaining broth, squash, chickpeas and tomato paste. Stir to combine.
Cover and cook on low until lamb is tender, about 6 to 8 hours. Skim off fat. Move meat and vegetables to 1 side of slow cooker.
Whisk flour with ¼ cup (50 mL) of water; whisk into liquid in slow cooker. Stir to redistribute ingredients.
Cover and cook on high until thickened, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)
Stir in parsley, lemon juice and hot pepper sauce.
Italian Meat Loaf
The Moistened Crumbs add liquid to the meat loaf, keeping it juicy.
5- to 6-quart (5 to 6L) slow cooker
Makes 8 servings
1 ¼ cups fresh bread crumbs
½ cup milk
4 tsp extra-virgin olive oil
1 ½ cups chopped onions
2 cloves garlic, minced
1 tsp dried oregano
½ cup chopped oil-packed sun-dried tomatoes
½ cup chopped fresh parsley
½ cup grated Parmesan cheese
½ tsp each salt and pepper
1 lb ground veal or beef
1 lb ground pork
¾ cup shredded provolone cheese
2 tbsp chopped fresh parsley
2 tbsp chopped oil-packed sun-dried tomatoes
Line bottom and side of slow cooker with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes.
Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.
In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixturel combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf.
Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.
TOPPING: Sprinkle loaf with cheese; sprinkle pasley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.
Baked Apples with Cider Butter Sauce
Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Baked apples, served with yogurt, are also a terrific snack or breakfast.
4- to 5-quart slow cooker
½ cup packed brown sugar
½ cup chopped dried cherries, apricots, cranberries or raisins
½ tsp cinnamon
1/4 tsp grated nutmeg
½ cup apple cider or juice
2 tbsp butter, melted
2 tsp cornstarch
Core apples almost to bottom, leaving base intact. Slice off ¾-inch (2cm) wide strip of peel around hole at top; trim base to level, if necessary.
In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in slow cooker. Whisk together apple cider and butter; pour over apples.
Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.
Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes.
(Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)
Drizzle sauce over apples.
Top customer reviews
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There are a large range of cooking styles in here from more traditional meat and potato dishes to thai, mexican and morrocan dishes. There are a lot of beautiful pictures to grab interest and the ingredients are all things that are easy to find at a basic grocery store (my sister-in-law lives in a small town so this was a must). So far I have only tried four dishes, they were all excellent and I now have a long list of "must try's."
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